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Don’t Toss the Watermelon Rind!

Posted on by Karen Blakeslee
Watermelon
Juicy watermelon
Photo: USDA/ARS

Juicy watermelons are ready in many gardens! After enjoying a cool, refreshing slice of watermelon, don’t toss out the rind. It can be used to make watermelon pickles! This is a southern specialty to use as a snack or in other creative ways.

When making watermelon pickles, just the pale green rind is used. Remove the watermelon flesh and the outside dark green skin. Here are a couple recipes to preserve watermelon rind from the National Center for Home Food Preservation:

To save the watermelon flesh, see instructions on Freezing Melons.

 

Watermelon Rind Pickles

Posted on by Karen Blakeslee

Watermelons are starting to populate farmers markets. After eating the tasty fruit, don’t throw away the rind! Make Watermelon Rind Pickles! It’s a great way to reduce food waste and have a unique treat.

This Southern delicacy is a sweet, yet spicy, treat with the addition of sugar and spices such as cloves and cinnamon. They can be eaten alone or as a compliment to a meal.

When preparing the watermelon rind, be sure to clean the outside surface well, scrub with a vegetable brush and cut out blemishes, to remove any possible sources of contamination.

Here’s a recipe from the National Center for Home Food Preservation for Watermelon Rind Pickles

Wonderful Watermelon!

Posted on by Karen Blakeslee

watermelonSummer also brings us watermelon! Made of 92% water, it is a refreshing way to stay hydrated on hot days.

The entire watermelon is edible. Grab and go with spears, wedges, cubes and halves. Toss chunks into salads and beverages.

The rind is also edible. The rind can be added to stir-fries, stewed or pickled. Use the rind as a bowl to hold a fruit salad.

Learn more on how to make the most of watermelon at www.watermelon.org.

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University